Ingredients:
– 1 onion
– 1 clove garlic (5 g)
– 1 cm ginger (7 g)
– 100 grams of potatoes, slightly floury
– 1 tomato
– 1 tablespoon (olive) oil (10 ml)
– 150 grams of cauliflower florets
– 1 teaspoon curry powder (2 g)
– ½ teaspoon turmeric (1 g)
– ½ vegetable stock cube
– 100 grams of chicken fillet
– 1 handful of spinach (25 g)
– 50 ml coconut milk
Preparation:
Chop the onion and press the garlic clove. Grate the ginger.
Peel and wash the potato and cut into cubes. Cut the tomato into cubes.
Heat the oil in a soup pan. Fry the onion, garlic and ginger for 2 minutes. Add the potato, cauliflower florets, curry and turmeric to the pan and fry for 2 minutes.
Add the tomato cubes to the pan together with 400 ml water and the stock cube and stir. Place the chicken fillet whole in the pan. Bring to the boil and simmer over medium heat for about 15 minutes until the vegetables and chicken are done.
Remove the chicken from the soup and pull it apart with two forks.
Stir the pulled chicken into the soup together with spinach and coconut milk. Heat for 2 minutes.
Serve the soup in a large bowl. Season with salt and pepper to taste.
– Kcal: 435
– Protein: 31g
– Carbohydrates: 33g
– Fat: 20g
– Dietary fiber: 9g
This recipe was made possible by FitChef
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